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Lemon Butter Chicken Recipe
This simple-to-prepare Lemon Butter Chicken Recipe features lightly browned chicken breast simmered in a rich citrusy butter sauce.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 447 kcal
Course:
Main Course , Dinner
Cuisine:
French , American , Italian-American Fussion
Ingredients
- 2 chicken breasts 12 to 14 ounces each
- ½ cup all-purpose flour
- 4 tablespoons olive oil
- 4 thinly sliced garlic cloves
- 1 ½ cups chicken stock
- 4 tablespoons unsalted butter
- Juice of 1 lemon about 3 to 4 tablespoons
- coarse salt and freshly cracked pepper to taste
- minced fresh parsley for garnish optional
Instructions
- Slice the chicken breasts in half widthwise.
- Whisk together the flour with salt and pepper in a cake, pie tin, or a shallow bowl.
- Heat oil in a large non-stick frying pan or rondeau pot over medium heat. It will be ready to use when you add some flour, and it fries but does not burn, which takes about 1 ½ to 2 minutes.
- Season the chicken breasts on both sides with salt and pepper.
- In batches dredge a chicken breast in the flour on both sides and pat off any excess.
- Add the chicken to the pan and cook for 3 to 4 minutes per side or until browned and almost cooked through.
- Set the chicken to the side on a plate.
- Turn the heat down to low, stir in the garlic, and cook while stirring for 1 to 2 minutes.
- Pour in chicken stock and cook over high heat for 4 to 5 minutes or until the amount of liquid is reduced by one half.
- Stir in the lemon zest, lemon juice, butter, salt, and pepper over low heat until the butter is melted.
- Add the chicken back in and cook for 2-4 minutes to finish cooking it and heating it up.
- Garnish with optional minced fresh parsley
Cup of Yum
Notes
- Make-Ahead: You can make this recipe up to 30 minutes ahead. Just keep warm in the sauce over low heat before serving.
- How to Store: Cover and keep in the refrigerator for up to 4 days. It will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Add the desired amount of lemon butter chicken to a saucepan and a few tablespoons of water. Cook over low to medium heat until hot, about 6-8 minutes.
- If using garlic granules or powder, there is no need to cook it. Once you add the chicken stock, simply whisk it into the pan.
- Optionally lightly pound each sliced chicken breast with a mallet and set aside.
Nutrition Information
Calories
447kcal
(22%)
Carbohydrates
16g
(5%)
Protein
28g
(56%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
0.5g
Cholesterol
105mg
(35%)
Sodium
262mg
(11%)
Potassium
545mg
(16%)
Fiber
0.5g
(2%)
Sugar
2g
(4%)
Vitamin A
387IU
(8%)
Vitamin C
2mg
(2%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 447
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 16g | 5% |
| Protein | 28g | 56% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 105mg | 35% |
| Sodium | 262mg | 11% |
| Potassium | 545mg | 12% |
| Fiber | 0.5g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 387IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.